La Dolce Vita

Balsamic as ageless as the setting sun.

Some years ago I followed my hubby on his business trip to Pordenone in Italy. While meetings filled up his days, I could wander through its town centre at leisure. The women were friendly and the men were generous with their "complimenti". And so it wasn't any surprise that when hubby found me sipping surprisingly great tea in a local cafe at the end of his work day, I had a glow on my face that spoke volumes - I'd discovered the secret of Italy: la dolce vita!

The same can be said of the pizzas La Villa here serves. Its funghi spread sang like choir boys from St Petersburg for the restaurant was as generous with its mozzarella and mushrooms as it does with its divine truffle paste: you can taste that secret ingredient in every bite. And I would confidently say that that's the best pizza I've ever had in Singapore.

So you might then say that I'm nick picking when I express my disappointment with not the bread it serves, but with the balsamic vinegar it offers as a dipping sauce with its olive oil. But I don't think I'm being severe on that establishment here: when balsamic becomes the dominant seasoning for a dish, even one as simple as being a dip for the bread, aged balsamic vinegar should be the only choice. And that's because the thicker sauce has taken 10 to 15 years to lovingly mature beyond being predominantly acidic. With the patience of time, it has mellowed into a subtle well balanced bland of rich sweetish sourness.

And I uphold this belief when I toss a rocket salad with fresh crunchy peckham pears and generous doublets of King Island blue cheese: I use only extra virgin olive oil and aged balsamic from Antica Acetaia Cavedoni. And it has to be this Italian vinegar as dressing for a light dessert fresh strawberries happily smouldered with icing sugar.  

Then and only then will I be transported back to that time in Pordenone. And I hope my dinner guests will get a small glimpse of attaining the Italian nirvana - la dolce vita.